Absolutely Ultimate Potato Soup
This soup is outstanding on a cold winter day! The tarragon and cilantro provide a unique flavor that brings this soup to its name.
- 1 # Bacon - cooked and chopped - grease reserved
- 2 Stalks of Celery - diced
- 3 Cloves of Garlic - minced
- 1 Onion - chopped
- 2 Carrots - thinly sliced
- 8 Potatoes - peeled and cubed
- 4 C Chicken Broth
- 3 Tsp. Butter or Margarine
- 1/4 C Flour
- 1 C Heavy Cream
- 1 Tsp. Tarragon - dried
- 1 T Cilantro - Fresh chopped or 1 Tsp. Cilantro - Dried
- Salt and Pepper to taste
Preparation time 30mins
Cooking time 60mins
In a Dutch over cook bacon and remove from pan. Drain off all but 1/4 cup of bacon grease. In bacon grease, Sauté celery and onion until the onion turns clear then add garlic and cook 1-2 minutes. Add potatoes and toss to coat. Sauté for 3-4 minutes. Return the bacon to the pan. Add chicken broth to cover potatoes. Cover and simmer until potatoes are tender.
In a separate pan, melt butter or margarine add flour and cook for 1-2 minutes. Add cream, tarragon and cilantro. Bring cream mixture to a boil to thicken, stirring constantly. Add cream mixture to the potato mixture heating throughly. Season with salt and pepper to taste.
Option - Puree about 1/2 the soup and return to soup pan for creamy less chunky style.
Option - Use a potato masher to break down some of the potatoes for a less chunky style.